Brussels sprouts have a bad reputation and are thought of by many as one of those nasty vegetables that are left behind on dinner plates.
However, people may not like the taste of them because they are not cooking them properly.
With Christmas coming up, Jamie Oliver has shared his “best-ever” Brussels sprouts recipe that takes just 30 minutes to make.
The chef urges households to celebrate the humble sprout with this “insanely delicious recipe”.
This recipe can be served straight from the pan or made ahead and crisped up in the oven on the big day – both ways work.
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Not too tricky to make, this recipe has seven ingredients households will likely have in their kitchen.
Ingredients
800g Brussels sprouts
Two Cumberland sausages
15g sage
20g unsalted butter
One onion
One sweet-eating apple
One tablespoon Worcestershire sauce
Method
1. Begin by trimming the Brussels sprouts and peeling away at any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for five minutes, then drain and leave to steam dry.
2. Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for three minutes, or until crispy, then tip into a small bowl.
3. Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for three to five minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage.
4. Add the onion and chopped sage to the pan and cook for five minutes on a medium-high heat, or until the onions have softened, stirring occasionally.
5. Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through.
Jamie claims that the Worcestershire sauce is his “secret ingredient” as it gives a contrasting savoury kick.
Worcestershire sauce is cheap to pick up from supermarkets – it retails for just £1 at Asda.
6. To finish up, transfer the Brussels sprouts to a serving platter, scatter over the crispy sage leaves, and dig in.
For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.